Oven-Roasted Turkey Breast with Vegetables

Today I'm going to surprise you with this recipe for oven-roasted turkey breast with vegetables, because once you try it and see how juicy and flavourful it is, you won’t want to prepare it any other way! The secret behind its tenderness and taste lies in the brine. A good portion of the liquid used for the brine is cider, which pairs beautifully with white poultry such as chicken or, in this case, turkey.

Brining the turkey breast helps make the meat more tender and juicy, which is ideal when cooking the breast specifically, as the salt helps retain moisture during roasting. This method seasons the meat from the inside, giving it a subtle aroma without masking the natural flavour of the turkey. It also ensures that the breast doesn’t dry out, as it becomes more oven-friendly.

To accompany the turkey, nothing beats vegetables like carrot, sweet potato or red onion – they also bring beautiful colour to the dish. As you can see, this oven-roasted turkey breast with vegetables is a very healthy recipe. And since we’re using the Lodge cast iron oven tray, I can assure you the result of this roast is wonderful. And it couldn’t look better when served!

Here’s the recipe for this oven-roasted turkey breast with vegetables – a real treat you’ll surely be cooking often, and ready in just over an hour.

Ingredients

For the brine

• 480 ml cider
• 480 ml water
• 60 g salt
• 2 tablespoons brown sugar (approx. 25 g)
• 1 bay leaf
• 2 crushed garlic cloves
• 2 sprigs rosemary
• 1 small orange, sliced

For the roast turkey and vegetables

• 1 boneless turkey breast (approx. 1.4–1.8 kg)
• 2 medium sweet potatoes, peeled and cut into 2.5 cm cubes
• 2 medium carrots, peeled and cut into 2.5 cm chunks
• 1 red onion, cut into wedges
• 1 small fennel bulb, trimmed and sliced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

For the herb seasoning

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter, at room temperature
• 1 teaspoon Dijon mustard
• 2 teaspoons chopped thyme
• 2 teaspoons finely chopped rosemary
• ½ teaspoon black pepper

Preparation

Brine preparation

1. Start by preparing the brine. Mix all the ingredients in a large bowl or container until the salt dissolves. Place the turkey breast in the brine, cover and refrigerate for 4 hours.

Seasoning preparation

1. While the turkey is marinating, prepare the seasoning. In a small bowl, mix the olive oil, butter, Dijon mustard, thyme, rosemary and black pepper until you get a smooth paste. Cover and set aside at room temperature.

Preparing the turkey and vegetables

1. Remove the turkey from the brine and discard the liquid. Pat the breast dry with kitchen paper. Let it rest at room temperature for about 30 minutes.
2. Preheat the oven to 190ºC.
3. Rub the seasoning paste all over the turkey breast, including under the skin, so the flavour penetrates well.
4. Place the vegetables in a large bowl, add the 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
5. Transfer the vegetables to the Lodge cast iron oven tray, spreading them evenly.
6. Place the turkey breast in the centre of the tray, skin side up, over the vegetables.
7. Roast for 1 hour or until the internal temperature of the turkey reaches 71ºC. If the vegetables begin to brown too quickly, cover them loosely with foil, leaving the turkey uncovered. You can use a meat thermometer to check the temperature.
8. Remove from the oven and let the turkey rest for 15 minutes before slicing.
9. Serve with mashed potatoes, beetroot purée or pumpkin purée.